The Sausage Stuffing of Thanksgiving

A hoy-hoy and welcome back! Come in, close the door! What’s that? The house’s mouthwatering smells wafting through remind you of your grandmother’s or you mom’s house on a holiday? Good. That’s what I was hoping! Buttery, creamy, smooth mashed potatoes. There’s a succulent and savory turkey in the oven, it’s golden brown and crispy skin gleaming in it’s juices. Brightly roasted or casseroled veggies either gleaming with butter or smothered in cream of mushroom soup and crispy onions. It’s warm in the house because the stove and the oven have been on all day, but its that pleasant warmth that is accompanied by the aroma of holiday foods. Yes, there are also desserts, but, those are for another blog. Today. Today, we will be focusing on the stuffing. Yes, the stuffing. You see it, out of the oven and the smell, oh the smell: baked bread, savory sausage, sage, and turkey or chicken stock…

Happy Thanksgiving!!  

Today’s blog is 100% for Thanksgiving! My favorite holiday (because of the food)! And in celebration of Thanksgiving, I will be telling you about my mom’s favorite and famous Sausage Stuffing. For as long as I can remember, my mom has been making this stuffing. Every Thanksgiving, I would wake up to onions and celery sautéing in butter while she cooked the sausage and dried out the bread. First she would bring it over to my grandma’s house, then, we would take it over to Aunt Vi and Aunt Mil’s, and finally, as I began to date and then marry The Husband, her stuffing has migrated to my mother-in-law’s dinner table. Additionally, I am in a Bunco Club, and this will be the second year that I have been asked to make the Sausage Stuffing. It is just a great recipe that is easy to make. It is the layering of flavors that send it over the top! My mom and I always make sure to make too much so that we can have plenty for leftovers. It is definitely even better (if that is possible) the next day! 

History of The Sausage Stuffing 

According to my sources, AKA, my mom (LOL) she found the recipe in a Good Housekeeping Magazine! She did state that, over the years, she has made modifications to the recipe. I do remember growing up, she would make two versions: the original with sage sausage and then a separate one for my dad with spicy sausage and added red pepper flakes. She would have to get surgical gloves from work and wear them while mixing everything together to avoid burning her skin from the spices. When The Husband was younger and we could handle our spiciness, my mom would make it for him too. Now, though, we just make this original version.

I will tell you this is a couple of days process, especially with the bread. We always bought (buy) white bread from the store, cut open the bags and let them sit out to dry a little. You aren’t going to get them dried out all of the way, but that’s okay. I actually like it when the bread is still soft, I think it makes for a more moist and tender stuffing. Now, turn on the game and without further adieu, I, very excitedly present to you: My Mother’s Sausage Stuffing! Xoxoxo

Ingredients 

1 – 16 ounce package of sage pork sausage****

1/2 cup of butter

4 large celery stalks, diced 

1 large onion

1 loaf of butter topped bread (or cheap, white bread)

2 eggs

1/2 cup of milk

1 1/2 tablespoons of parsley 

1/2 tsp. Of black pepper

1 tsp. Garlic powder 

1 1/2 tsp. Sage

1/2 tsp. Thyme

1/2 Tablespoon of red pepper

All is well in the kitchen. You have the turkey safe and secure in the oven, browning away. The deviled eggs are done and chilling in the fridge. You have the veggies prepped and ready for roasting as well as the sweet potato casserole topped off with pecans and sweet and salty brown sugar and cream and butter. Mashed potatoes have been boiled, and mashed with cream and, yes, more butter – it IS Thanksgiving, after all – no use for diets here. 

***This year, I must mention that I will be using The Husband’s homemade pork sausage! We are all very excited!! 

Instructions

1. 1 or 2 days before you plan to cook, prepare your bread by opening the package to allow the bread to dry out. I should also point out that you should hide this from puppies and Husbands. Both are legendary at picking pieces for “quality control”. Note: My mom mentions butter topped bread. If you can find that in the bread isle, great. If not, that is okay too. You can just use your cheap white bread and no one will know the difference – promise, I’ve done it. LOL
2. Dice your celery and place in 1/2 cup of water – microwave until water is hot and celery has softened. You are simply starting the cooking process for the celery which takes longer to soften than your onions. 
3. In your pot or pan, brown your sausage into small pieces. With a slotted spoon, remove the sausage and place on a lined dish, leaving the grease behind – we need that for the veggies. 
4. Add the butter to the grease and melt. Add your onions and celery (save the water for later) and sauté in the grease and butter loveliness until tender and wafting all throughout the house! 
5. Take off of the heat and place into a very large bowl. Add your cubed bread and sausage; mix. Then take your eggs, milk, and spices and mix altogether into a cohesive mixture of bready, sausagey goodness. Be careful not your burn your hands if doing this by hand. 
6. Make sure that the mixture is nice and moist, but not wet, I will place a picture so that you can see the consistency. If it is dry, you can always add the celery water little by little until you get a moist mixture. 
7. Place the mixture into a greased casserole dish. 

Baking

The Day Before: If making this the day before, wrap with foil and place in the refrigerator. Before baking, take out of oven and let sit out for 2 hours to warm up. Then, place uncovered in a 325 degree oven for 45 minutes to an hour, or until the middle is hot. This might take longer as you did have it in the refrigerator. If you think the stuffing is getting too dry, simply cover it back up with the foil. 

That Day: Take your luscious sausage stuffing and bake for around 45 minutes in a 325 degree oven. 

When done, allow to sit for about 30 minutes and then, well, dig in and enjoy!! 

Conclusion

And there it is! From the soft, moist bread, to the savory bits of sausage and the wonderful sage running throughout the dish, it really is the perfect side to your juicy Thanksgiving turkey. Your whole house will smell like Thanksgiving and quite honestly, for some reason, it has always reminded me of home, of my grandma, and of my Great Aunts. I really hope that you not only enjoy this recipe as our families have, but hopefully, you will incorporate it into your Thanksgiving dinner table tradition.